Garden Vegetable Soup
  • ⅓ cup friendly fat to cook in (butter, pastured lard or tallow, coconut oil, leftover pastured bacon grease)
  • 2 medium onions, chopped
  • 3 medium carrots, chopped
  • 3 cups cut green beans (these were from our garden but frozen organic works fine too)
  • 1 small yellow summer squash, chopped
  • 1 medium zucchini, chopped
  • 4-5 small red potatoes, chopped
  • 1½ cups corn (I use frozen organic from Costco)
  • 1 large tomato (This was from the garden but if it is the off season canned/jarred diced tomatoes work)
  • 5 large cloves of garlic, minced
  • 1½ quarts chicken broth
  • 1 TB fresh chopped basil or 2 tsp dried basil
  • Sea salt/pepper to taste (generously season if your bone broth was unseasoned)
  1. Melt the friendly fat in a large soup or stockpot and toss in all of the veggies EXCEPT the tomatoes, garlic and basil. Add a big pinch of sea salt to the veg and cook over medium/medium high heat stirring occasionally for about 15 minutes or so. This low and slow saute with sea salt will bring out all the juices in the veggies and sweeten them up.
  2. Add the tomato and cook 5 minutes to bring out their juices.
  3. Add the garlic and cook for a minute.
  4. Add the bone broth and basil, bring to a simmer, and cook at a simmer for 5-10 minutes.
  5. Season to your taste with sea salt and pepper. You can garnish with grated parmesan if you want. To freeze the soup, let it cool to room temp, jar it, and freeze with the lid OFF for at least 24 hours before putting the lid on. This will ensure your jar doesn't break. You can find BPA free plastic freezer containers as well.
Recipe by The Nourishing Gourmet at